Mee Sua Kueh
This Mee Sua Kueh is very tasty and fragrant, with bouncy bites. It can be served after steamed or pan fried to crisp. Then dip with chilli sauce.
Ingredients
- 300 g mee sua - 1 box
- 3 tbsp vegetable oil
- 3 shallot - chopped finely
- 3 clove garlic - chopped finely
- 10 g dried shrimp - soak with 50g water for 10 minutes
- 100 g carrot - skinned and grated
- 100 g pumpkin - skinned and grated
- 1 tbsp sesame oil
- dash of pepper - I added more
- 600 ml chicken stock - plus 100ml water
- 1/2 tsp salt - optional
Instructions
- Chopped the dried shrimps finely and reserve the water. Spread out or break up the mee sua loosely and set aside.
- Heat pan with oil and drop in the shallot, garlic and dried shrimp and stir fry for about 2 minutes till aromatic.
- Add grated carrot and pumpkin, sesame oil and white pepper and fry the mixture for 3 minutes.
- Pour in chicken stock, water together with the dried shrimp water and bring to a boil. Then lower heat, drop in the mee sua. Toss the mixture well and turn on medium heat again. Mix and stir-fry the mixture well till mee sua softened and a little sticky, about 2-3 minutes. May add a little more water and adjust salt to taste if you find the mee sua is not evenly softened.
- Grease a 8 inch square cake pan with oil, then transfer the cooked mee sua into it. Use the back of a large spoon to flatten the mee sua mixture evenly.
- Then place it in a steamer under boiling water (high heat) and steam for about 20 minutes
- Let it cool to slightly warm (about 20 minutes) before removing (invert pan and gently knock the pan) the mee sua kueh out of the pan.
- Mee Sua Kueh can be cut into required size and serve immediately or lightly pan fry the kueh till golden brown and crisp on both sides if preferred. Best to serve with chilli sauce.
Notes
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